3 thoughts on “Episode 264: Dal Makani, Crisp Topping, and the Soups”

Great episode today, but the technique to make Avogolemono soup is different than was said (hot broth, lemon juice, lemon). Combining the egg with lemon first, then adding broth, ensures the creaminess. Very different texture from egg drop soup! Love your show and glad you’re back!

And strangely I have been making soup this season! Was wondering when you guys were gonna talk soups. On my rotation have been pumpkin (squash) with lots of ginger, curried potato/cauliflower and chicken. So don’t worry, the soup mojo has just been passed to the next person. H